1. Leave the strudel pastry in its packaging at room temperature for 20 minutes so it becomes pliable; meanwhile melt some of the butter.
2. Peel, core and thinly slice the apples and mix with the lemon juice, sugar, cinnamon and raisins; toast the breadcrumbs in 50 g butter until golden.
3. Spread a slightly damp tea towel over a large table, lay one sheet of pastry on it, brush with melted butter and lay the next sheet on top; layer all the sheets this way.
4. Sprinkle two thirds of the dough with the toasted crumbs, spread the apple filling over them and drizzle the free part with melted butter.
5. Roll up using the towel, tuck in the ends and place on a lined baking tray; brush with melted butter and bake in an oven preheated to 190 °C for 40-45 minutes, brushing with butter twice more during baking.
6. Dust with icing sugar once slightly cooled and serve warm with vanilla sauce or whipped cream.
Tip: Strudel pastry dries out and cracks quickly - keep the sheets you're not working with covered with a damp tea towel.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.